Gillian's Larder

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from the Cornish cooking shop.
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Moroccan lamb tagine

A tagine is a sweet, spiced stew popular in north Africa, and the cone-topped casserole itís cooked in. An ordinary casserole is fine, however; but whichever you use, make sure itís OK on the hob. Otherwise use a lidded saucepan and serve in a bowl. This dish is a full-featured, slow-cooked meal for six. If you want to be really authentic, serve with couscous and Greek yoghurt. Moorish and more-ish.

  • 800g /1lb 12oz lamb shoulder
  • 450ml/15 fl oz lamb stock
  • 400g/1lb dried apricots
  • A can chopped tomatoes
  • A can chickpeas
  • An onion
  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon chilli flakes
  • Salt and ground black pepper
  • Flaked almonds and chopped mint to sprinkle on before you serve

Chop the lamb into 25mm / 1in pieces. Crush the garlic. Slice the onion.

Heat the oil in a large tagine or casserole. Fry the lamb (a bit at a time if need be) for 3-4 minutes, stirring to make sure it browns all over. Remove the lamb.

Fry the onion in the tagine for 4-5 minutes, or until it is soft. Add the garlic and spices, and cook for a further 3-4 minutes. Pop the lamb back in the tagine, along with the stock, dried apricots and chopped tomatoes. Season with salt and pepper. Bring to the boil.

Reduce the heat, put the lid on and simmer for 45 minutes. Check that the lamb is tender and the sauce has thickened. Add extra stock if the tagine seems a little dry.

Drain the the chickpeas, add them to the mix and cook for 15 minutes more. Serve in the tagine with mint and flaked almonds sprinkled over.

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I'd love to hear how you get on! You can email me at: gillian@

Good luck!